Heat Oil in Pan/Skillet on Medium high heat.
Add Garlic, Ginger Paste and chopped Onions and add a pinch of Salt and fry till they turn brown.
When Onions turn golden brown add coriander powder and turmeric powder & chili powder and Salt to taste
and fry for 1 minute.
Add Garam Masala again fry for 1 minute.
Add Tomatoes and stir it well and fry till the oil leaves from the sides.
Add 2 chopped Green Chilies.
Add Water and let it simmer for 10 mins.(turn heat to Medium Low)
Half slit the boiled eggs vertically and add to the gravy and stir it slowly so that it gets dipped in gravy.
Cook the Egg Curry for 5 mins. or till very little water is left.
Garnish with chopped coriander leaves.
Serve with Parathas, Chapatis or Rice.